Bon Appetit’s Butterfinger Truffles are made with, you guessed it, Butterfinger candy bars. I didn’t think it was possible to make chocolate truffles more decadent but I’m happy to say, uh write, Bon Appetit proved me wrong! The recipe, on page 77 of the December issue, is simple and the instructions are easy to follow. I rolled my truffles in chopped cashews, chopped pistachios, cocoa powder, smashed pieces of candy cane and sea salt. My favorite was the sea salt. That salty-sweet combo always wins with me. My husband was most fond of the cashews, which probably complemented the Butterfinger candy bars the best. I probably made my truffles larger than Bon Appetit’s staff because I only made about 40 truffles and the recipe said it would make double that amount, 80. The chocolate mixture rests in the fridge for 2 hours before being formed into balls and rolled in goodies, and I must confess that it’s possible we “taste tested” the mixture a few times while it was chilling. Store these in the fridge and they’ll last up to a week if you can stop yourself from eating them all.